Anna Mae's Hasenpfeffer Recipe
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Category: |
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Ingredients: |
Ingredients: 1 2 1/2-3 lb. rabbit. 2qts. cold water 1/2 cup salt 1 1/2 qts. boiling water 1 cup minced onion 2 tsp. mixed pickling spices 1/2 cup vinegar 1 tsp. salt 1/8 tsp. pepper 1/2 cup flour 3/4 cup cold water
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Directions: |
Directions:Wash and dry cleaned rabbit. Cover with 2 qts. cold water and 1/2 cup salt for 1 hour. Drain; rinse with cold water. Cover with boiling water. Add onion, 2 tsp. salt, and spices tied in cheesecloth. Cover: bring to boil; simmer 2 hrs. or until rabbit is tender. Add vinegar and simmer 1/2 hr. longer or until rabbit is tender. Remove spice bag. Add 1 tsp. salt and pepper. Place flour in skillet over low heat and stir until golden brown. Stir in 3/4 cup cold water; add to rabbit mixture; cook until thickened. Serve with boiled potatoes. |
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Number Of
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Number Of
Servings:4 |
Preparation
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Preparation
Time:Quite a while |
Personal
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Personal
Notes: This is another recipe my and Maggie's Grandma McDowell (Anna Mae) made..when her hunting men would shoot rabbits!! You can now buy rabbits which are raised domestically, or for all you hunters..enjoy!
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